Bring joy back to your kitchen with these breakfast quesadillas with a healthy twist! As part of University Health Texas Diabetes Institute “Bringing Back the Joy in Cooking” series, this recipe features simple ingredient swaps to help you enjoy a balanced, flavorful breakfast.
This series is made possible through generous donations to the University Health Foundation, helping bring practical nutrition education and healthy cooking inspiration to our community.
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Breakfast Quesadilla
Nutrition Facts
Serving size: 1/2 quesadilla
- 216 calories
- 30 grams of carbohydrates
- 2 grams of fiber
- 15 grams of protein
- 4 grams of fat
- 451 milligrams of sodium
Ingredients
- 2 (8-inch) whole-wheat flour tortillas
- 1/2 cup egg substitute
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 slices fresh tomato
- 1 slice fat free cheese
- 1 slice fresh onion
Directions
- Preheat the oven to 375 F.
- Scramble the egg substitute in a skillet coated with nonstick cooking spray. Set aside.
- Place one tortilla on a nonstick baking sheet. Add a spoonful of the cooked egg substitute, then sprinkle with peppers, tomato, cheese and onion.
- Place a second tortilla on top and press lightly.
- Bake for 5 minutes. Flip the quesadilla and bake for an additional 5 minutes, or until the cheese is melted.
- Cut into four pieces, serve and enjoy!
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